CN109182077A - Chick-pea vinegar and preparation method thereof - Google Patents
Chick-pea vinegar and preparation method thereof Download PDFInfo
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- CN109182077A CN109182077A CN201811259951.5A CN201811259951A CN109182077A CN 109182077 A CN109182077 A CN 109182077A CN 201811259951 A CN201811259951 A CN 201811259951A CN 109182077 A CN109182077 A CN 109182077A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
The present invention relates to vinegar brewage fields, it is a kind of chick-pea vinegar and preparation method thereof, the chick-pea vinegar raw material includes chick-pea substance, bran, the bent essence of vinegar, black bent essence, vinegar fermented grain raw material, distiller's yeast, rice husk, acetic acid bacteria, salt and water, it is by obtaining ripe wheat bran for chick-pea substance progress boiling post-fermentation, again chick-pea mash will be mixed to get with ripe wheat bran, distiller's yeast and water after vinegar fermented grain raw material and chick-pea substance boiling, chick-pea mash, bran, rice husk, acetic acid bacteria and the leaching of salt ageing rear enclosure, sterilizing, obtain chick-pea vinegar.The present invention is for the first time using chick-pea as primary raw material is fermented and chick-pea vinegar is prepared, the chick-pea vinegar rich in protein, delicious flavour after chick-pea is fermented, it is high as daily flavoring agent nutritive value, it is easy to human consumption's absorption, simultaneously, preparation method of the present invention is easy, fermentation period is short, and production cost is low, easy to industrialized production.
Description
Technical field
It is a kind of chick-pea vinegar and preparation method thereof the present invention relates to vinegar brewage field.
Background technique
Chick-pea is leguminous herbaceous plant, originating from western part of Asia and Near East area.It is that cultivated area is biggish in the world
Bean, because of shape such as olecranon, and the chick-pea gained the name, it is called Tao Erdou, chicken head beans, belongs to vetch race, is leguminous plant
In rare variety, all record in many ancient documents.Data shows that chick-pea is in protein efficiency ratio, amino acid content
In the indexs such as digestibility, significantly larger than other various beans are known as " gold beans " " pearl kernel ".Chick-pea belongs to low sugar
Food, it is very helpful to hypertension, hyperlipidemia and diabetic population.Chick-pea is classified as nutraceutical by countries in the world.Through clinic
Confirm: chick-pea can treat more than 70 kinds, and severe malnutrition disease is the generally acknowledged vegetarian diet star of world's vegetarian diet circle.
Xinjiang chick-pea is the treasure that the Nature vouchsafes the mankind due to the distinctive Geographical environment in Xinjiang, is a kind of treasure
Expensive rare germ plasm resource, and belong to high nutrition bean, rich in various plants albumen and a variety of amino acid, vitamin,
The compositions such as crude fibre and calcium, magnesium, iron.Wherein true protein content is up to 28% or more, fat 5%, carbohydrate 61%, fiber
4% to 6%, chick-pea contains more than 10 kinds of amino acid, wherein 8 kinds of amino acid needed by human all have, and content compares oat
Taller 2 times or more out.Xinjiang of China Hotan Prefecture is one of big long-lived area in the internationally recognized world four, Uygur nationality's day for human beings
In normal diet, usually based on beef and mutton, dairy produce, high sugared melon and fruit, the food intake of such high-protein high-fat high heat, when
But few people suffer from diabetes and cardiovascular disease on ground.Health organization section of the United Nations finds after examination, because in their master
Food -- mixed with food chick-pea in finger food, the exactly chick-pea key effect that has played balanced diet allows them far from diabetes
And " three high diseases ".The crowd of the edible chick-pea in locality is other than the service life is extremely long, their fecundity is also extremely strong, local male 70
Year, 80 years old can still bear children.Meanwhile chick-pea is strong to children's intelligence development, bone growth and the strong bone of the middle-aged and the old
Body has great role.
Chick-pea is increasingly taken seriously in the medical value of medical domain, Xinjiang physics and chemistry institute scientific research personnel by with it is outer
State expert cooperates, and is analyzed and researched to the chemical analysis of chick-pea, and result of study proves, the full beans of chick-pea or fiber portion
It is divided into part to be well suited for manufacturing low-glycemic index food, and produces chick-pea snack in the factory owner of Chinese chick-pea food at present
And snacks, and the chick-pea mouthfeel fried is slightly partially hard, chews a little arduously, and predominantly vast young crowd likes.
Summary of the invention
The present invention provides a kind of chick-pea vinegars and preparation method thereof, overcome the defects of the prior art, system
Standby obtained chick-pea vinegar both can increase the delicious mouthfeel of food, keep food color good-looking, improve appetite, and can supplement human body
The problem of vegetable protein and the compositions such as a variety of amino acid, vitamin, crude fibre and calcium, magnesium, iron.
Technical solution of the present invention first is that being realized by following measures: a kind of chick-pea vinegar, raw material include hawk
Garbanzo substance, vinegar fermented grain raw material, distiller's yeast, saccharifying koji, bran, rice husk, acetic acid bacteria and salt.
Here is further optimization or/and improvement of one of the above technical solutions of the invention:
Above-mentioned chick-pea substance is chick-pea or/and the product containing chick-pea, and vinegar fermented grain raw material is starchy material or/and contains
Sugared gourd, fruit and vegetable, saccharifying koji are one of yeast, Chinese yeast, wheat bran and enzyme.
It is above-mentioned to obtain as steps described below: the first step, extremely according to 60 to 99:1 by vinegar fermented grain raw material, chick-pea substance and water
The ratio of 40:20 to 80 is uniformly mixed, and under normal pressure after boiling 2h to 5h, is kept the temperature stewing 1h to 2h, is obtained cooking material；Second
Step, cooking material, distiller's yeast and water are mixed and are stirred with saccharifying koji according to the mixed mixture of ratio uniform of 100:0.05:400
It mixes, obtains chick-pea mash；Third step, at least stirring chick-pea mash is primary daily, and chick-pea mash top becomes clear and has perfume (or spice)
When taste, bran, rice husk, acetic acid bacteria and chick-pea mash are uniformly mixed according to the ratio of 300:60:0.02:600, obtain chick-pea
Unstrained spirits；Chick-pea unstrained spirits is kept the temperature 14 to 16, when chick-pea unstrained spirits when the temperature drops, mixing salt with chick-pea unstrained spirits by the 4th step
Ageing afterwards after ageing six months, covers dripping vinegar out and sterilizes, obtain chick-pea vinegar.
In the above-mentioned first step, boiling temperature is 80 DEG C to 100 DEG C under normal pressure；In third step, the temperature of chick-pea mash is
30 DEG C to 36 DEG C, the temperature of chick-pea unstrained spirits heat preservation is 30 DEG C to 42 DEG C.
In above-mentioned 4th step, the weight of salt is the 1.5% to 2.5% of chick-pea unstrained spirits weight.
In above-mentioned second step, when mixture is mixed with saccharifying koji, in every gram of cooking material be saccharified inulinase activity be 80u/g extremely
120u/g。
Technical solution of the present invention second is that being realized by following measures: a kind of preparation method of chick-pea vinegar,
It is characterized in that carrying out as steps described below: the first step, extremely according to 60 to 99:1 by vinegar fermented grain raw material, chick-pea substance and water
The ratio of 40:20 to 80 is uniformly mixed, and under normal pressure after boiling 2h to 5h, is kept the temperature stewing 1h to 2h, is obtained cooking material；Second
Step, cooking material, distiller's yeast and water are mixed and are stirred with saccharifying koji according to the mixed mixture of ratio uniform of 100:0.05:400
It mixes, obtains chick-pea mash；Third step, at least stirring chick-pea mash is primary daily, and chick-pea mash top becomes clear and has perfume (or spice)
When taste, bran, rice husk, acetic acid bacteria and chick-pea mash are uniformly mixed according to the ratio of 300:60:0.02:600, obtain chick-pea
Unstrained spirits；Chick-pea unstrained spirits is kept the temperature 14 to 16, when chick-pea unstrained spirits when the temperature drops, mixing salt with chick-pea unstrained spirits by the 4th step
Ageing afterwards after ageing six months, covers dripping vinegar out and sterilizes, obtain chick-pea vinegar.
Here is further optimization or/and improvement of the technical scheme ii of the invention:
In the above-mentioned first step, boiling temperature is 80 DEG C to 100 DEG C under normal pressure；In third step, the temperature of chick-pea mash is 30 DEG C
To 36 DEG C, the temperature of chick-pea unstrained spirits heat preservation is 30 DEG C to 42 DEG C.
In above-mentioned 4th step, the weight of salt is the 1.5% to 2.5% of chick-pea unstrained spirits weight.
In above-mentioned second step, when mixture is mixed with saccharifying koji, in every gram of cooking material be saccharified inulinase activity be 80u/g extremely
120u/g。
The present invention is for the first time using chick-pea as primary raw material is fermented and chick-pea vinegar is prepared, the chick-pea vinegar egg
White matter rich content, delicious flavour after chick-pea is fermented is high as daily flavoring agent nutritive value, is easy to human consumption's suction
It receives, meanwhile, preparation method of the present invention is easy, and fermentation period is short, and production cost is low, easy to industrialized production.
Specific embodiment
The present invention is not limited by the following examples, can determine according to the technique and scheme of the present invention with actual conditions specific
Embodiment.It is previously mentioned various chemical reagent and chemical article in the present invention unless otherwise specified, is public in the prior art
Know common chemical reagent and chemical article；Percentage in the present invention does not have specified otherwise such as, is mass percent；This hair
It is the aqueous solution that solvent is water, for example, hydrochloric acid solution is aqueous hydrochloric acid solution if the solution in bright is without specified otherwise；This
Room temperature, room temperature in invention refer generally to 15 DEG C to 25 DEG C of temperature, are commonly defined as 25 DEG C.
The present invention will be further described below with reference to examples:
Embodiment 1: the chick-pea vinegar, raw material include chick-pea substance, vinegar fermented grain raw material, distiller's yeast, saccharifying koji, bran, rice husk, vinegar
Sour bacterium and salt.
Embodiment 2: as the optimization of above-described embodiment, chick-pea substance is chick-pea or/and the system containing chick-pea
Product, vinegar fermented grain raw material are starchy material or/and the gourd, fruit and vegetable containing sugar, and saccharifying koji is one of yeast, Chinese yeast, wheat bran and enzyme.
Chick-pea adds a kind of excellent as a kind of high protein diet, fermented and manufactured chick-pea vinegar for people
Good vegetable protein food source.Chick-pea vinegar and the collocation of daily food are edible, both can increase the delicious mouthfeel of food, and have improved
Appetite, and human body vegetable protein and the compositions such as a variety of amino acid, vitamin, crude fibre and calcium, magnesium, iron can be supplemented.Chick-pea food
Vinegar can not only make that food color is good-looking, delicious flavour as the daily daily indispensable flavoring agent of cooking, can also supplement people
Body vegetable protein and the ingredients such as a variety of amino acid, vitamin, crude fibre and calcium, magnesium, iron.Meanwhile chick-pea vinegar is generally old and young
The crowd at age can be used, and allow people that can enjoy the distinctive fragrance of fermented product and deliciousness and chick-pea pair
The exclusive nutritive value of human body.
Embodiment 3: the chick-pea vinegar obtains as steps described below: the first step, by vinegar fermented grain raw material, chick-pea substance and
Water is uniformly mixed according to 60 to 99:1 to 40:20 to 80 ratio, and under normal pressure after boiling 2h to 5h, keeps the temperature stewing 1h to 2h,
Obtain cooking material；Second step, by cooking material, distiller's yeast and water according to 100:0.05:400 the mixed mixture of ratio uniform with
Saccharifying koji is mixed and stirred for, and obtains chick-pea mash；Third step, at least stirring chick-pea mash is primary daily, chick-pea mash
When top becomes clear and savory, bran, rice husk, acetic acid bacteria and chick-pea mash are mixed according to the ratio of 300:60:0.02:600
Uniformly, chick-pea unstrained spirits is obtained；Chick-pea unstrained spirits is kept the temperature 14 to 16, when chick-pea unstrained spirits is when the temperature drops, by salt by the 4th step
Ageing after mixing with chick-pea unstrained spirits after ageing six months, covers dripping vinegar out and sterilizes, obtain chick-pea vinegar.
Embodiment 4: the chick-pea vinegar obtains as steps described below: the first step, by vinegar fermented grain raw material, chick-pea substance and
Water is uniformly mixed according to the ratio of 60 or 99:1 or 40:20 or 80, and under normal pressure after boiling 2h or 5h, keeps the temperature stewing 1h or 2h,
Obtain cooking material；Second step, by cooking material, distiller's yeast and water according to 100:0.05:400 the mixed mixture of ratio uniform with
Saccharifying koji is mixed and stirred for, and obtains chick-pea mash；Third step, at least stirring chick-pea mash is primary daily, chick-pea mash
When top becomes clear and savory, bran, rice husk, acetic acid bacteria and chick-pea mash are mixed according to the ratio of 300:60:0.02:600
Uniformly, chick-pea unstrained spirits is obtained；Chick-pea unstrained spirits is kept the temperature 14 days or 16 days, when chick-pea unstrained spirits is when the temperature drops, by salt by the 4th step
Ageing after mixing with chick-pea unstrained spirits after ageing six months, covers dripping vinegar out and sterilizes, obtain chick-pea vinegar.
Embodiment 5: as the optimization of above-described embodiment, in the first step, boiling temperature is 80 DEG C to 100 DEG C under normal pressure；The
In three steps, the temperature of chick-pea mash is 30 DEG C to 36 DEG C, and the temperature of chick-pea unstrained spirits heat preservation is 30 DEG C to 42 DEG C.
Embodiment 6: as the optimization of above-described embodiment, in the 4th step, the weight of salt is the 1.5% of chick-pea unstrained spirits weight
To 2.5%.
Embodiment 7: as the optimization of above-described embodiment, in second step, when mixture is mixed with saccharifying koji, every gram of cooking material
Middle saccharification inulinase activity is 80u/g to 120u/g.
Embodiment 8: the chick-pea vinegar obtains as steps described below: the first step, by vinegar fermented grain raw material, chick-pea substance and
Water is uniformly mixed according to the ratio of 40:40:20, and under normal pressure after boiling 3h, is kept the temperature stewing 2h, is obtained cooking material；Second step, will
Cooking material, distiller's yeast and water are mixed and stirred for according to the mixed mixture of ratio uniform and saccharifying koji of 100:0.05:400, are obtained
To chick-pea mash；Third step, at least stirring chick-pea mash is primary daily, when chick-pea mash top becomes clear and savory,
Bran, rice husk, acetic acid bacteria and chick-pea mash are uniformly mixed according to the ratio of 300:60:0.02:600, obtain chick-pea unstrained spirits；The
Chick-pea unstrained spirits is kept the temperature 15, when chick-pea unstrained spirits when the temperature drops, ageing after salt is mixed with chick-pea unstrained spirits, ageing by four steps
After six months, covers dripping vinegar out and sterilize, obtain chick-pea vinegar, wherein the weight of salt is the 2% of chick-pea unstrained spirits weight.
In every 100g chick-pea, protein 20g, nonprotein nitrogen 0.35g, ash content 3g, fatty 5.2g, carbohydrate
60.5g, crude fibre 1.7g, dietary fibre 17g, vitamin 0.52g, riboflavin 0.5g, Buddhist nun gram 2.5g, iron 0.45g, phosphorus 0.34g,
Calcium 0.5g, magnesium 0.11g, zinc 1.6g, copper 0.11g.
It is detected according to the chick-pea vinegar that above-described embodiment 8 obtains according to vinegar food quality examination criteria, quality meets
GB/T18187 standard requirements.
In conclusion the present invention is for the first time using chick-pea as primary raw material is fermented and chick-pea vinegar is prepared, the hawk
Garbanzo vinegar rich in protein, delicious flavour after chick-pea is fermented is high as daily flavoring agent nutritive value, is easy to people
Body is digested and assimilated, meanwhile, preparation method of the present invention is easy, and fermentation period is short, and production cost is low, easy to industrialized production.
The above technical features constitute embodiments of the present invention, can basis with stronger adaptability and implementation result
Actual needs increases and decreases non-essential technical characteristic, to meet the needs of different situations.
Claims (10)
1. a kind of chick-pea vinegar, it is characterised in that raw material include chick-pea substance, vinegar fermented grain raw material, distiller's yeast, saccharifying koji, bran,
Rice husk, acetic acid bacteria and salt.
2. chick-pea vinegar according to claim 1, it is characterised in that chick-pea substance is chick-pea or/and contains hawk
The product of garbanzo, vinegar fermented grain raw material are starchy material or/and the gourd, fruit and vegetable containing sugar, and saccharifying koji is in yeast, Chinese yeast, wheat bran and enzyme
One kind.
3. chick-pea vinegar according to claim 1 or 2, it is characterised in that obtain as steps described below: the first step, by vinegar
Unstrained spirits raw material, chick-pea substance and water are uniformly mixed according to 60 to 99:1 to 40:20 to 80 ratio, and boiling 2h under normal pressure
To 5h, stewing 1h to 2h is kept the temperature, cooking material is obtained；Second step, by cooking material, distiller's yeast and water according to the ratio of 100:0.05:400
Mixture after evenly mixing is mixed and stirred for saccharifying koji, obtains chick-pea mash；Third step at least stirs chick-pea daily
Mash is primary, when chick-pea mash top becomes clear and savory, by bran, rice husk, acetic acid bacteria and chick-pea mash according to 300:60:
The ratio of 0.02:600 is uniformly mixed, and obtains chick-pea unstrained spirits；Chick-pea unstrained spirits is kept the temperature 14 to 16, works as chick-pea by the 4th step
Unstrained spirits after ageing six months, covers dripping vinegar out and sterilizes, obtain when the temperature drops, ageing after salt is mixed with chick-pea unstrained spirits
Chick-pea vinegar.
4. chick-pea vinegar according to claim 3, it is characterised in that in the first step, under normal pressure boiling temperature be 80 DEG C extremely
100℃；In third step, the temperature of chick-pea mash is 30 DEG C to 36 DEG C, and the temperature of chick-pea unstrained spirits heat preservation is 30 DEG C to 42 DEG C.
5. chick-pea vinegar according to claim 3 or 4, it is characterised in that in the 4th step, the weight of salt is chick-pea
The 1.5% to 2.5% of unstrained spirits weight.
6. according to chick-pea vinegar described in claim 3 or 4 or 5, it is characterised in that in second step, mixture and saccharifying koji are mixed
The inulinase activity that is saccharified when conjunction, in every gram of cooking material is 80u/g to 120u/g.
7. a kind of preparation method of chick-pea vinegar as claimed in any of claims 1 to 6, it is characterised in that according to
Following step carry out: the first step, by vinegar fermented grain raw material, chick-pea substance and water according to 60 to 99:1 to 40:20 to 80 ratio
It is uniformly mixed, and under normal pressure after boiling 2h to 5h, keeps the temperature stewing 1h to 2h, obtain cooking material；Second step, by cooking material, distiller's yeast
It is mixed and stirred for according to the mixed mixture of ratio uniform of 100:0.05:400 with saccharifying koji with water, obtains chick-pea wine with dregs
Liquid；Third step, daily at least stirring chick-pea mash it is primary, chick-pea mash top become it is clear and savory when, by bran, rice husk,
Acetic acid bacteria and chick-pea mash are uniformly mixed according to the ratio of 300:60:0.02:600, obtain chick-pea unstrained spirits；4th step, by hawk
Garbanzo unstrained spirits keeps the temperature 14 to 16, when chick-pea unstrained spirits when the temperature drops, ageing after salt is mixed with chick-pea unstrained spirits, ageing six
After month, covers dripping vinegar out and sterilize, obtain chick-pea vinegar.
8. the preparation method of chick-pea vinegar according to claim 7, it is characterised in that in the first step, boiling temperature under normal pressure
Degree is 80 DEG C to 100 DEG C；In third step, the temperature of chick-pea mash is 30 DEG C to 36 DEG C, and the temperature of chick-pea unstrained spirits heat preservation is 30
DEG C to 42 DEG C.
9. the preparation method of chick-pea vinegar according to claim 7 or 8, it is characterised in that in the 4th step, the weight of salt
Amount is the 1.5% to 2.5% of chick-pea unstrained spirits weight.
10. according to the preparation method of chick-pea vinegar described in claim 7 or 8 or 9, it is characterised in that in second step, mixing
The inulinase activity that is saccharified when object is mixed with saccharifying koji, in every gram of cooking material is 80u/g to 120u/g.
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| CN201811259951.5A CN109182077A (en) | 2018-10-26 | 2018-10-26 | Chick-pea vinegar and preparation method thereof |
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| CN201811259951.5A CN109182077A (en) | 2018-10-26 | 2018-10-26 | Chick-pea vinegar and preparation method thereof |
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Cited By (1)
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| CN109852527A (en) * | 2019-04-03 | 2019-06-07 | 李进才 | "Hami" melon vinegar and preparation method thereof |
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